نتایج جستجو برای: antioxidant stability
تعداد نتایج: 391197 فیلتر نتایج به سال:
background: autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors during storage and heating. the unpleasant flavor of oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids. the microwave heating is a rapid method when compared with other methods of heating. objective: in this research, t...
compounds derived from lipid oxidation endangering human health and lead to cardiovascular disease and cancer. the addition of antioxidants is effective in retarding the oxidation of lipids and lipid containing foods. due to the toxicological effects of synthetic antioxidants, decrease their use and replacing them with natural antioxidants. this study investigates antioxidant effect of pimpinel...
abstract: in this study, response surface methodology was used to optimize ultrasound osmotic pretreatment with finished freeze drying of black cherries. freeze drying is a separation process based on the sublimation phenomenon. this process has the following advantages as compared to the conventional drying process, maintenance of the structure, moisture removal at low temperature (reduced tr...
Water shortage is one of the most important limiting factors for crop production, that affected growth and yield by changing physiological conditions. This study was carried out to investigate effect of oxidative stress on antioxidant defense mechanism in Research greenhouses of Birjand University in 2014. A factorial arrangement of treatments based on randomized complete block design (Due to...
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